Triple Lemon Meringue Cheesecake

If you love the bright, zesty flavor of lemons and creamy, luscious cheesecake, this Triple Lemon Meringue Cheesecake is the dessert of your dreams! With layers of lemony goodness—lemon cheesecake filling, tangy lemon curd, and a cloud of toasted meringue on top—this showstopper will be the highlight of any gathering.

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What Makes This Recipe Irresistible
This dessert is a triple threat of lemon flavor! It’s creamy, tangy, and perfectly sweet with a light and airy meringue that complements the richness of the cheesecake. Plus, it’s surprisingly easy to make with simple ingredients.

Reasons to Love This Recipe:

• Triple Lemon Flavor: Lemon zest, lemon curd, and lemon juice for maximum zestiness.
• Creamy and Dreamy: A velvety cheesecake filling that melts in your mouth.
• Impressive but Simple: Perfect for celebrations but easy enough for any occasion.

Ingredients You’ll Need

For the Crust:

• Graham Cracker Crumbs (1 ½ cups): Crunchy base for the cheesecake.
• Butter (6 tbsp, melted): Holds the crust together and adds richness.
• Sugar (2 tbsp): Slight sweetness to balance the tangy filling.

For the Cheesecake Filling:

• Cream Cheese (16 oz, softened): The creamy base of the cheesecake.
• Sugar (¾ cup): Sweetens the filling.
• Eggs (3 large): Helps set the cheesecake.
• Lemon Zest (1 tbsp): For that bright citrus kick.
• Lemon Juice (⅓ cup): Adds tartness to the filling.
• Sour Cream (½ cup): Enhances the creamy texture.
• Vanilla Extract (1 tsp): Adds warmth and depth.

For the Lemon Curd Layer:

• Egg Yolks (4 large): Creates a rich and silky curd.
• Sugar (½ cup): Sweetens and balances the tangy lemons.
• Lemon Juice (⅓ cup): Freshly squeezed for bold flavor.
• Butter (4 tbsp, cut into cubes): Makes the curd smooth and creamy.
• Lemon Zest (1 tsp): Extra zing!

For the Meringue Topping:

• Egg Whites (3 large): Fluffy and light topping.
• Sugar (½ cup): Sweetens the meringue.
• Cream of Tartar (¼ tsp): Stabilizes the meringue for perfect peaks.
• Vanilla Extract (½ tsp): Adds flavor to the meringue.

Tools You’ll Need

• Springform pan (9-inch)
• Electric mixer or stand mixer
• Medium saucepan
• Offset spatula
• Kitchen torch (for toasting the meringue)

Let’s Make Triple Lemon Meringue Cheesecake

Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add eggs, one at a time, mixing well after each addition.
3. Stir in lemon zest, lemon juice, sour cream, and vanilla extract. Mix until fully combined.
4. Pour the filling over the crust and smooth the top.

Step 3: Bake the Cheesecake

1. Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides (water bath method).
2. Bake for 55–65 minutes, or until the center is just slightly jiggly.
3. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.

Step 4: Prepare the Lemon Curd

1. In a medium saucepan, whisk together egg yolks, sugar, lemon juice, and lemon zest.
2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
3. Remove from heat and whisk in butter until smooth.
4. Spread the lemon curd over the cooled cheesecake. Chill in the fridge for at least 4 hours or overnight.

Step 5: Make the Meringue Topping

1. In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff peaks form.
3. Gently fold in vanilla extract.

Step 6: Assemble and Toast

1. Spread or pipe the meringue over the chilled lemon curd.
2. Use a kitchen torch to lightly toast the meringue until golden brown.

Step 7: Serve and Enjoy!
Slice and serve this citrusy masterpiece. Watch your guests go for seconds!

What to Serve with This Cheesecake:

• Fresh berries for added sweetness
• A cup of tea or coffee to balance the tangy flavors
• Whipped cream for extra indulgence

Tips for Perfect Cheesecake:

• Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temp for smooth blending.
• Don’t Overbake: The center should have a slight jiggle when done.
• Water Bath Success: Wrap the pan in foil to prevent water from seeping into the crust.

Storing and Reheating

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Wrap the cheesecake (without the meringue) in plastic wrap and freeze for up to 3 months.
• Reheat: Allow frozen cheesecake to thaw in the refrigerator overnight before serving.

Frequently Asked Questions

Can I make this ahead of time?
Yes! You can prepare the cheesecake and curd a day in advance. Add the meringue and toast it before serving.

Is there a gluten-free option?
Simply swap the graham crackers with gluten-free crackers or cookies.

Can I use store-bought lemon curd?
Of course! If you’re short on time, store-bought curd works just fine.

Conclusion
This Triple Lemon Meringue Cheesecake is a citrus lover’s dream come true. The combination of tangy lemon, creamy cheesecake, and fluffy meringue is the perfect harmony of flavors and textures.

Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your cheesecake turns out.

Preparation Time: 20 minutes
Cooking Time: 1 hour
Chilling Time: 4+ hours
Cuisine: American

Nutritional Information (Per Serving):
Calories: 380 | Protein: 6g | Carbohydrates: 42g | Fat: 20g | Fiber: 1g | Sodium: 260mg

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